Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
This weekend, each day makes for an odd combination of National Food Days, but we are here to roll with it! Today, celebrate National Eggs Benedict Day. Then tomorrow, try a new appetizer for National Cheeseball Day. Finally, end your weekend on Sunday with National Animal Cracker Day. Try recipes for each in this week’s lineup!
Cornbread Eggs Benedict (courtesy of thebarbeehousewife.com)
Ingredients
For the Cornbread:
1¼ cup of Flour, all-purpose
1¼ cup of Yellow Corn Meal
2 tablespoons of Dixie Crystals Sugar
1½ teaspoons of Baking Powder
½ teaspoon of Baking Soda
1¼ teaspoon of Kosher Salt
1 Egg, large
1¾ cups of Buttermlk
4 tablespoons of Butter, unsalted
For the Hollandaise:
4 Egg Yolks
1 tablespoon of Lemon Juice, fresh
½ cup of Butter, unsalted, melted
Pinch of Cayenne or Texas Pete
Pinch of Salt
For the Benedict:
8 pieces of Country Ham, cooked
8 Eggs, poached
Chives, chopped for topping
Directions
For the cornbread, preheat the oven to 450 degrees. Whisk the flour, corn meal, sugar, baking powder, soda, and salt together. In a separate bowl, whisk together the egg and buttermilk. Add the buttermilk mixture to the flour mixture; whisk until combined. In a cast iron skillet over high heat, melt the butter. Pour the mixture in and then place in the oven. Cook for 15-20 minutes until a toothpick is inserted and comes out clean.
Using a double-boiler, whisk the egg yolks and lemon juice in the bowl until doubled in size. Place over heat and whisk vigorously, making sure the water isn't touching the bottom of the pan, so it doesn't scramble the eggs. Drizzle the melted butter in, while whisking vigorously, until it is doubled in size. Remove from heat and add pinch of cayenne/Texas Pete and salt. If sauce is too thick, whisk in a tablespoon of hot water at a time.
Cook country ham until brown and crispy on each side.
Poach eggs. My favorite method is using a pan with 2 inches of water and 2 teaspoons of white vinegar. When water just starts to bubble, pour in egg. Let cook for 4 minutes for runny yolk and 6 for medium/hard done yolk. Remove with a rubber spatula.
Build benedict. Using a biscuit cutter, cut cornbread rounds. Place on plate, top with country ham, poached egg, spoon hollandaise on top, and top with chives, if desired.
Ultimate Bacon Ranch Cheeseball (courtesy of https://www.thechunkychef.com)
Ingredients
16 oz cream cheese , room temperature
3 Tbsp sour cream (optional but recommended)
1 oz package ranch seasoning
3/4 tsp garlic powder
1/2 tsp dried minced onion
1/4 tsp kosher salt
1/4 tsp black pepper
1 1/4 cups cheddar cheese , finely grated (divided)
1/2 cup pepper jack cheese , finely grated (divided)
8 slices bacon , cooked and crumbled (divided)
1/3 cup chopped green onions (divided)
2/3 cup chopped pecans
1 tsp poppy seeds
Directions
MAKE THE CHEESE BALL
To a large mixing bowl, add cream cheese, sour cream (if using), ranch seasoning, garlic powder, minced onion, salt and pepper. Stir until well combined with a rubber spatula.
Add 1 cup of the cheddar cheese, all of the pepper jack cheese, half of the bacon, and half the green onions. Stir until mixed.
Lay out a large sheet of plastic wrap and drop cream cheese mixture onto it. Cover tightly on all sides, and shape into a ball shape. Refrigerate for several hours or overnight, until firm.
MAKE THE OUTER COATING
Add remaining 1/4 cup cheddar cheese, remaining bacon and green onions to a small mixing bowl. Add in poppy seeds and refrigerate alongside the cheese ball.
Before rolling the cheese ball, add pecans and stir well.
BEFORE SERVING
Line a rimmed baking sheet with aluminum foil and spread out the outer coating in an even layer.
Remove plastic wrap and roll cheese ball in coating, making sure all sides are coated. You may have to pick up some of the coating and press it so it sticks.
Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.
Homemade Animal Crackers (courtesy of halfbakedharvest.com)
Ingredients
1 1/2 sticks (12 tablespoons) salted butter, softened
1/4 cup light brown sugar, packed
3 tablespoons honey
2 teaspoons pure vanilla extract
1 egg, at room temperature
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon kosher salt
Berry Glaze
2 cups powdered sugar
2 tablespoons fresh berry juice, such as strawberries, blueberries, or blackberries*
sprinkles, for decorating (optional)
Directions
In a large mixing bowl, cream together the butter, sugar, honey, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until combined. Add the flour, baking powder, cinnamon, and salt, beat until combined and the dough forms a ball.
Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the crackers using a mini animal cookie cutter. Carefully transfer the crackers to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 10 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
Preheat oven to 350 degrees. Bake the crackers on the middle rack of the oven for 8-10 minutes (8 for softer, 10 for crunchier) or until just lightly golden brown. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.
To make the glaze. In a medium bowl, beat together the powdered sugar and berry juice until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly.
Dip the tops of crackers into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with sprinkles or edible flowers. Crackers can be stored in an airtight container for up to 1 week at room temperature.
Enjoy!